Sous Vide vs. Reverse Sear...
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Austin likes to rub regular yellow mustard all over his first. If you are going to use something then this is what I would use as the taste cooks completely out of it. Still, I’ve never had the need for it!
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Austin likes to rub regular yellow mustard all over his first. If you are going to use something then this is what I would use as the taste cooks completely out of it. Still, I’ve never had the need for it!
Jonathon raider2119
When I use a seasoning rub, most people would tell me I over season it, but I feel like I am doing the proper amount. I find that using mustard allows me to put even more seasoning on something, so that is why I do it. Usually only on large and thick pieces of meat like a pork butt though. I haven’t really compared the difference on the bark thickness though, so I’ll have to test that next time.–Austin Walton
VP of Operations at Walton’s & Meatgistics HostShop waltons.com for Everything but the Meat!
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Jonathon raider2119
When I use a seasoning rub, most people would tell me I over season it, but I feel like I am doing the proper amount. I find that using mustard allows me to put even more seasoning on something, so that is why I do it. Usually only on large and thick pieces of meat like a pork butt though. I haven’t really compared the difference on the bark thickness though, so I’ll have to test that next time. -
Jonathon raider2119
When I use a seasoning rub, most people would tell me I over season it, but I feel like I am doing the proper amount. I find that using mustard allows me to put even more seasoning on something, so that is why I do it. Usually only on large and thick pieces of meat like a pork butt though. I haven’t really compared the difference on the bark thickness though, so I’ll have to test that next time. -
raypete if you cook and chill (place the cooked product in Ice water for at least 20 mins) a piece of meat and retherm at a lower temperature you only have to reheat to around 129 degrees, that where your taste buds will feel comfortable at. During the chill process the meat will rest and retain the juices. So when you retherm at a lower cooking temp you haven’t introduced recooking to make the juices move. Then when you slice it you won’t have liquid on the plate to ruin a sauce you made.
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Joe Hell How long did you end up Sous Videing it and how was it?
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Jonathon I went 24 hours at 130 before pulling it. I then salted and went to the pit boss until it hit 138. The meat turned out great. I only had a couple of bites before I gave it to my folks. The little bit that I had was very tender and packed with flavor. For my dinner I participated in one of two sausage tastings on the day with six different fresh sausages and grilled some chipotle seasoned wings that I finished with scorpion chili honey. It was a good day!
Better Living Through BBQ!
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Jonathon I went 24 hours at 130 before pulling it. I then salted and went to the pit boss until it hit 138. The meat turned out great. I only had a couple of bites before I gave it to my folks. The little bit that I had was very tender and packed with flavor. For my dinner I participated in one of two sausage tastings on the day with six different fresh sausages and grilled some chipotle seasoned wings that I finished with scorpion chili honey. It was a good day!
Joe Hell Jonathon So I currently have a sirloin tip roast sous videing, I pre-seared it as I saw some websites called for presearing the roast (Chef Steps), has anyone else done this, is it a necessary step? I’ll have to report in after I get home tonight, I plan to sear it again once I remove it from the sous vide.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Joe Hell Jonathon So I currently have a sirloin tip roast sous videing, I pre-seared it as I saw some websites called for presearing the roast (Chef Steps), has anyone else done this, is it a necessary step? I’ll have to report in after I get home tonight, I plan to sear it again once I remove it from the sous vide.
Tex_77 I haven’t tried that method but I have seen it referenced. I can’t imagine it not adding extra flavor though. After a quick search online it seems there is great debate on the subject with no definitive answers. lol
Better Living Through BBQ!
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Tex_77 I haven’t tried that method but I have seen it referenced. I can’t imagine it not adding extra flavor though. After a quick search online it seems there is great debate on the subject with no definitive answers. lol
Joe Hell well here’s the results. It was tasty and fork tender!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 first, those looks awesome! I have no idea which side of the pre searing before sous vide I am on. On one hand the whole reverse sear method has proved to be far superior to older methods, so not searing before the cook makes sense. However, when sous vide cooking I have noticed that more juice ends up in the bag than I would have expected, could a pre seat help lock the juice in?
Austin is away so I’m thinking next Monday or Tuesday is ribeyes or kcs for lunch!!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 first, those looks awesome! I have no idea which side of the pre searing before sous vide I am on. On one hand the whole reverse sear method has proved to be far superior to older methods, so not searing before the cook makes sense. However, when sous vide cooking I have noticed that more juice ends up in the bag than I would have expected, could a pre seat help lock the juice in?
Austin is away so I’m thinking next Monday or Tuesday is ribeyes or kcs for lunch!!
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Tex_77 first, those looks awesome! I have no idea which side of the pre searing before sous vide I am on. On one hand the whole reverse sear method has proved to be far superior to older methods, so not searing before the cook makes sense. However, when sous vide cooking I have noticed that more juice ends up in the bag than I would have expected, could a pre seat help lock the juice in?
Austin is away so I’m thinking next Monday or Tuesday is ribeyes or kcs for lunch!!
Jonathon So did you have your ribeye of kcs for lunch yet?
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Tex_77 Neither yet, but it IS coming! Yesterday I had the BEST smoked wings I have ever had made by our retail store manager! I will be doing an entire video/article on these. I’m not kidding with how good they were, if you want to see them check out our Instagram story. The key, at least he thinks, was raising them off the grill with a raised rack and using a combination of seasonings. We dont have all of the seasonings available for purchase, YET so I will wait to name them. The final thing we did was toss them with Captain Rodney’s Boucan Sauce and it was delicious!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 Neither yet, but it IS coming! Yesterday I had the BEST smoked wings I have ever had made by our retail store manager! I will be doing an entire video/article on these. I’m not kidding with how good they were, if you want to see them check out our Instagram story. The key, at least he thinks, was raising them off the grill with a raised rack and using a combination of seasonings. We dont have all of the seasonings available for purchase, YET so I will wait to name them. The final thing we did was toss them with Captain Rodney’s Boucan Sauce and it was delicious!
Jonathon I’ll have to check it out. My wife is on me to make some wings with the Kosmos Wing Dust I have.
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Tex_77 Those things are really good, the garlic parm especially which is weird because I don’t normally like Garlic Parmesan wings! Pricey when you look at it first but then you realize per oz it’s not that bad, I just think those small bags make it look like you’re getting less than you really are.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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And since I am constantly asking for people to post their pics, I figure it is only fair to post this, now it is a still taken from a video on a phone so don’t judge it too harshly!
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Tex_77 Those things are really good, the garlic parm especially which is weird because I don’t normally like Garlic Parmesan wings! Pricey when you look at it first but then you realize per oz it’s not that bad, I just think those small bags make it look like you’re getting less than you really are.
Jonathon I agree, but I picked up several of the larger bags, before they went to the smaller bags at the same price of the big bags.
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Tex_77 Neither yet, but it IS coming! Yesterday I had the BEST smoked wings I have ever had made by our retail store manager! I will be doing an entire video/article on these. I’m not kidding with how good they were, if you want to see them check out our Instagram story. The key, at least he thinks, was raising them off the grill with a raised rack and using a combination of seasonings. We dont have all of the seasonings available for purchase, YET so I will wait to name them. The final thing we did was toss them with Captain Rodney’s Boucan Sauce and it was delicious!
Jonathon Oh nooo… I know that story oh too well… When I had my restaurant I started mixing up a combination of things to make a “house” salad dressing… What I ended up with was about a gallon of some of the most incredible pork marinade you will never have the opportunity to taste…
By the time I got done adding and tweaking and adding a bit more of this and that, I totally lost track of the recipe and will never be able to duplicate it again…
Every customer that tried it swore the pork sandwiches and chops I made with were DA BOMB… and every last one of them returned with re-orders… Unfortunately the recipe that could have been my signature dish… my ticket to Emeril or Bobby Flay level stardom is lost, never to be re-created again…
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